Protein Muffins

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Now that I am 7.5 months postpartum, I have been prioritizing eating mindfully and exercising regularly. Creating a recipe that satisfied my sweet tooth, but did not interfere with my goals seemed liked a good idea!

I get asked for a protein muffin recipe at least once a month, so without further ado… here it is! You can “veganize” this by using a flax egg or make this gluten free by using “cup-for-cup” flour.

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Protein Muffins

Ingredients:

  • 5 TBS unsweetened cocoa powder

  • 1/2 cup chocolate protein powder

  • 1 1/2 cups whole wheat flour

  • 1/2 cup coconut sugar or maple sugar

  • 1 teaspoon baking powder

  • 1 1/2 teaspoons baking soda

  • 2 large eggs (flax egg if making vegan)

  • 1 cup nut milk

  • 1 1/2 cups unsweetened applesauce

  • 1 Tablespoon vanilla extract

  • 1 Tablespoon olive oil

  • 1/2 cup mini semisweet chocolate chips

Instructions:

  1. Preheat the oven to 400° F. Line a 12-cup muffin pan with silicone liners or spray with non-stick olive oil.

  2. In a large mixing bowl, combine cocoa powder, protein powder, whole wheat flour, sugar, baking powder and baking soda.

  3. In a separate bowl, mix in eggs, milk, applesauce, vanilla and oil until well combined.

  4. Add dry mixture to the wet ingredients and mix until no large lumps remain.

  5. Fill each muffin 2/3 of the way full in the muffin tin.

  6. Sprinkle a few chocolate chips on top of each muffin before baking. Bake for 18-20 minutes or until set in the center.

  7. Remove the pan from the oven and let the muffins cool for at least 20 minutes, then carefully run a knife around the edges of each muffin to remove.

Desserts, SnacksMichele Wolfson Broderchocolate protein muffins, protein muffins